Crush/Extraction

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Extraction operation

The extraction operation is used to record the initial extraction of must/juice from the fruit by crusher or press.

The Extraction window can be accessed from within the Fruit intake console, as detailed in the Managing fruit bookings section here, or directly via Operations – Vintage/harvest – Extraction menu on the vintrace Desktop, Product Overview or the Cellar Note / Work Order Writer.

Or you directly access the an uncrushed fruit intake from the Fruit Intake console, click the down to the right of Arrival and choose Crush/Press.

Click on Crush/press now button.

The Extraction window is comprised of two distinct areas: Extraction and the fraction details table.

Extraction

This section is for information relating to a single load in the crusher/press.

Load from booking – the booking containing parcels (fruit deliveries) you wish to extract. Upon selection all those uncrushed parcels received, vintrace will drop them into the parcels list. If you need to crush/press multiple blocks of fruit together it’s best to use the Crush/Press load option – you may need to contact us to have this enabled.

Load from crush load – if the Crush/Press load feature is enabled you can select the appropriate crush/press load which will associate the correct fruit to this extraction cellar note – work order.

Parcels – add each parcel that you are including in this crush load. Parcels from different blocks, growers can be added. Search by docket number, varietal code, region code or booking number.

Fruit process – setup fruit process treatments under Winery Setup > Treatments > Treatments (Crush). These can be used to supply some instruction on a crush/press note. Some common example are treatments that define the procedure for “Destem only”, “Whole bunch press”, “Crush no Rollers” etc etc.

Crusher/Rollers – select the crusher or rollers to use to extract the fruit. Leave blank if using the press – e.g. you may press some whites without the rollers or crusher

Press – select a press to use if required

Destem – indicate whether the fruit is to be destemmed

Must chill – indicate whether the must is to be chilled

Details per fraction

This section of the form relates to information for each resulting fraction of must or juice from the crush. These fields will need to be filled out for each fraction before clicking the Add button to add an entry to the fraction list.

Vessel – destination vessel or fermenter where the fraction should be processed to

Batch – destination wine batch for the fraction. Fractions can be placed in different vessels and be associated to the same wine batch. For example, in the case of pressings vs. free run, you may like to keep the two wine components within the same batch but simply store separately. You can create a new wine batch by clicking the New button or search for an existing batch in the system.

Fraction type – indicate the type of fraction, for example, free run, pressings or must

A note about fraction weight and volume

At the point of extraction, the system converts from weight to volume based measurements for the resulting wine fractions. Therefore, each fraction will require a volume to be calculated – even if just an estimate based on a standard rate of extraction. The volume is coupled with the known weight and both will be displayed to the user. For example, until you take an accurate dip measurement, you will see both an estimated volume and also a weight in tonnes (tons) for a wine in ferment. The three fields used for calculating this amount are weight, rate and volume. You are only required to supply values for any two of these fields before clicking the calculate button to calculate the other.

A note about musts

vintrace expects all red grapes to extract, initially, as must. If any other fraction type is selected, you will be warned when saving the extraction operation. Of course, if you are making sparkling wine, it would not be unusual for you to press directly to combined or other fractions – you may just ignore the warning.

Conversely, if you are performing on-skin fermentation of white juice and you select “must” as your fraction type, you will receive a warning when saving; you may just ignore it. You will need to do a separate Press cycle later when you are ready to press off the skins.

For more detailed information on the musts and pressing off the skins, please click here.

Weight (t or T) – the weight in tonnes/tons being extracted for this fraction. The value for this field should take into consideration the total weight of the parcels selected on the left and should be proportional to the extracted fraction.

Rate(L/t) or G/T – this field represents the rate of extraction per tonne/ton for the fraction. Unless the exact weight and volume are known, it should be entered as an estimate. Default rates can be configured per fraction type (pressings, free run, must etc) under Winery Setup – System Policy – Edit extraction rates

Volume (L or G) – the volume in litres/gallons of the crushed fraction. If estimating this amount, then you are only required to enter a Weight and a Rate (L/t) (G/T) before clicking the calculate button.

Dips – If you have dip measurements for the fraction of wine then click the (Dips) option and calculate before clicking OK. This will drop into the Volume field.

Note: to toggle between the Dips and the Weight/Rate options, click the (Toggle) option. If you would like default rates configured for the different fraction types, please contact support for assistance.

Note the beaker and + buttons. You may use them to request a lab analysis or record additions on that particular fraction. The Additions tab (which follows this section) allows you to record additions for the operation, based on weight, and not on the individual fraction.

Click Addline to add another fraction to the fraction table.

Additions tab

Additions can be recorded and listed on a cellar note / work order for a crush or press operation. Both of these operations have an Additions tab where all additions being made at the must pump or press tray can be indicated and recorded. You may calculate rates per Ton, Pound, Tonne or Kilogram.

Click the Add line button to enter another entry.

Creating a work order (cellar note)

To create a cellar note / work order for extraction, click on the the Work order from writer/Cellar note from writer option via the File menu.

Alternatively, you can click on Work order from template/Cellar note from template and use a template to create the extraction work order. To read more on work order templates, please click here.

Click + Add Job, followed by Extraction

The Extraction form will be displayed in schedule mode and already associated to the new worksheet.

Complete as much information as possible about the extraction before clicking Add to cellar note / work order.

Add any additional operations to the worksheet such as Additive or Analysis before clicking Save. The worksheet will be displayed on-screen ready to be printed.

By not specifying any fractions, the system will print a blank template note with space for up to three fractions.

Tip: there is an easy way to start the crush/press AND put the operation directly on a work order.

Find your uncrushed fruit batch in the Fruit Intake console; click the down arrow to the right of Arrive.

A dialog box will open, asking if you want to create a manual work order, use a template to create a work order, or crush/press directly – choose Manual work order (cellar note) to create it manually or select Use a template to use a template to create the work order (cellar note).

Completing the work order (cellar note)

To complete the cellar note / work order, scan in the barcode or locate the worksheet via the Job management.

Enter the work order number in TWL# field, then click on the dropdown button on the work order strip and click on Complete.

The Extraction window will be displayed at this point and you are required to fill in the completed cellar note / work order. It’s important to double check that the correct parcels are selected and that the total weight of extraction is what you would expect. Match the docket numbers entered on the note to those of the parcels in the list. Select each fraction in turn, completing any missing information before clicking Save to record the operation.

Another way to complete a task is by finding your uncrushed fruit batch in the Fruit Intake console, click the down arrow to the right of Arrive.

Find your uncrushed fruit batch in the Fruit Intake console; click the down arrow to the right of Arrive.

And any outstanding work orders (cellar notes) for that booking will be displayed in the screen. Click on the Complete button of the work order (cellar note) you want to complete.